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Blueberry Pancakes

Total Time

20mins

Prep 10 mins

Cook 10 mins

From Cook's Illustrated. When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes.

Reviews

Most Helpful

Blueberry Pancakes

55

I added lemon zest and it gave a great taste to the pancakes. The consistency was perfect. Not too liquid, not too thick. I used canola oil in the pancake batter instead of butter. I used frozen blueberries that I didn't thaw or rinse. It was still great. Thanks Swissms :) Made for Zaar Star Game

These were wonderful. I didn't have fresh lemon juice, but even the concentrate was fine. I used fresh berries from our Farmer's Market and had them with sour cream and some strawberry jelly. Easy, fast, really good!